by Lindsey Visser | Feb 20, 2012 | Carrots, Celery / Celery Root, Parsnips, Recipes
Ingredients 3. tbsp. olive oil 5 medium carrots, peeled and cut into long slices 1 large celeriac, peeled and cut into chunks 5 parsnips, peeled and cut into long sticks 2 tbsp. honey 2 tsp. black pepper 1.Heat oven to 400 degrees. Heat oil in a roasting tin on top...
by Lindsey Visser | Feb 1, 2012 | Carrots, Recipes
Ingredients: 1lb carrots 1 c. cream of chicken or cream of mushroom soup Cheddar cheese, shredded Crumble bread Directions: Cut up carrots in chucks and place in a casserole dish. Cover with soup and bake at 350 for 1 hour. Sprinkle with cheese or bread. Continue...
by Lindsey Visser | Jan 16, 2012 | Cabbage, Carrots, Recipes, Turnips
Ingredients: 1 c. shredded turnips 1 c. shredded cabbage 1 c. shredded carrots salt and pepper to taste French dressing Directions: Combine vegetables; season to taste. Serve with French dressing. Variation: Use shredded beets instead of cabbage. From the Practical...
by Lindsey Visser | Jan 2, 2012 | Carrots, Parsnips, Potatoes, Recipes
Ingredients 1 large potato, peeled and cut into 1 inch pieces 1 medium parsnip, peeled and cut into 1/2-inch pieces 1 medium carrot, cut into 1/2 inch slices 2 tablespoons milk 1 tablespoon butter 1 teaspoon brown sugar 1/4 teaspoon salt Directions Place the potato,...
by Lindsey Visser | Dec 26, 2011 | Carrots, Celery / Celery Root, Recipes
Ingredients: 2 ½ lb chicken, cut up 1 qt. water 2 c. chopped celery 2 c. chopped carrots 2 tsp. salt or to taste 1 tsp. sugar ¼ tsp. pepper 2 chicken bouillon cubes 2 c. thin noodles, uncooked Directions: Bring all but noodles to a boil in a large kettle. Cover and...
by Lindsey Visser | Dec 6, 2011 | Carrots, Onions, Potatoes, Recipes, Rutabaga
Ingredients 3 1/2 cups all-purpose flour, sifted 1 1/2 teaspoons salt 1 cup shortening 1 cup cold water 1 pound boneless round or chuck steak, cut into 1-inch cubes 2 potatoes, peeled and cubed 1 onion, chopped 1/4 rutabaga, cubed 1 carrots, diced (optional) salt and...
